Chicken Tetrazzini by
Source: mr. food
Ingredients
7 ounces uncooked thin spaghetti
3 cups chopped cooked rotisserie chicken
1 cup shredded Parmesan cheese, divided
1 (10-3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) container refrigerated Alfredo sauce
1 (3-1/2-ounce) can sliced mushrooms, drained
1/2 cup slivered almonds, toasted
1/2 cup chicken broth
1/4 cup dry sherry or 1/4 cup chicken broth
1/4 teaspoon freshly ground pepper
Instructions
Cook pasta according to package directions; drain.
Preheat oven to 350ºF. Lightly grease 6 small (6-ounce) baking dishes.
In a large bowl, stir together chicken, 1/2 cup Parmesan cheese, and remaining ingredients; stir in pasta then spoon mixture into baking dishes. Sprinkle evenly with remaining Parmesan cheese.
Bake 10 minutes, or until golden and bubbly.
Notes
Tetrazzini can also be baked in a lightly greased 7- x 11-inch baking dish. Bake at 350 degrees F. for 25 minutes, or until golden and bubbly.
Preheat oven to 350ºF. Lightly grease 6 small (6-ounce) baking dishes.
In a large bowl, stir together chicken, 1/2 cup Parmesan cheese, and remaining ingredients; stir in pasta then spoon mixture into baking dishes. Sprinkle evenly with remaining Parmesan cheese.
Bake 10 minutes, or until golden and bubbly.
Notes
Tetrazzini can also be baked in a lightly greased 7- x 11-inch baking dish. Bake at 350 degrees F. for 25 minutes, or until golden and bubbly.
Servings: 6